Aïoli salad with cod, grated carrots, radishes, steamed leeks, and green beans from Salads for all Seasons: French-inspired Recipes to Enjoy (page 83) by Alexandra Stacey

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley or dill for chives; you may use the Dijon mustard vinaigrette recipe on page 192 and the aïoli recipe on page 191.

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